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Creamy pumpkin gnocchi with spinach and sausage in a rustic cast-iron skillet on a dark wood table

Creamy Pumpkin Gnocchi with Spinach

A cozy one-pan fall dinner ready in 30 minutes: pillowy potato gnocchi simmered in a creamy pumpkin sauce with spicy Italian sausage, fresh spinach, sage and thyme. Made with pantry staples and just one skillet to clean.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the skillet
  • 1 tbsp olive oil
  • 12 oz Italian sausage links casings removed, sliced or crumbled (mild or spicy)
  • 10 oz shelf-stable potato gnocchi uncooked, straight from the package
  • 1 cup heavy cream or half-and-half
  • 1/2 cup chicken stock
For the sauce and finish
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 3 cloves garlic minced
  • 5 oz fresh baby spinach
  • 1 tsp fresh sage chopped
  • 1 tsp fresh thyme leaves plus extra to garnish
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes optional
  • salt and freshly ground black pepper to taste
  • 1/4 cup grated parmesan plus more to serve

Method
 

  1. Heat the olive oil in a large high-sided skillet or cast-iron pan over medium-high heat. Add the sausage and cook for about 5 minutes, breaking it up as it browns.
  2. Add the uncooked gnocchi straight to the skillet with the sausage. Pour in the heavy cream and chicken stock, stir well and bring to a boil.
  3. Cover the pan with a lid and let the gnocchi cook in the simmering sauce for about 5 minutes on medium heat.
  4. Stir in the pumpkin puree, minced garlic and Italian seasoning until the sauce is smooth and evenly orange.
  5. Add the fresh spinach in handfuls, stirring as it wilts, and cook for about 5 more minutes until the gnocchi are tender and the sauce has thickened.
  6. Stir in the fresh sage, thyme and parmesan. Season with salt, black pepper and red pepper flakes to taste.
  7. Serve hot straight from the skillet, topped with extra parmesan and a few thyme leaves.

Notes

Keep the gnocchi uncooked. They simmer right in the sauce and the starch they release is what thickens it, so there is no need to boil them first. Use a high-sided, heavy-bottomed pan to avoid scorching. If the sauce gets too thick, loosen it with a splash of stock or cream. Swap the spinach for kale or arugula, and use unsweetened coconut milk instead of cream for a dairy-free version. Leftovers keep in the fridge for up to 3 days and reheat gently on the stove with a splash of cream.